Chocolate chip, almond butter, keto, vegan cookies 1080WebShareName

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Published 2022-02-10

I just learned that I'm pre-diabetic. I never thought this could happen to me given how slim and athletic I've always been. Turns out even like me can fall victim to the USDA's food pyramid and the industrial food complex. So now I'm watching my carbs. This treat is made with maple syrup but I usually leave out the syrup and use Swerve plus a quarter cup of water.

Here's the ingredients:
1 cup almond flour, packed
2 tbsp pure coco powder
1/2 tsp salt
1 tsp cinnamon (optional)
1/4 cup pure coco chips

1/4 cup maple syrup or 1/4 cup water plus 4 tsp stevia/monk fruit
1/2 cup almond butter
1 tbsp clarified butter (optional)

Keeping them chilled makes them easier to handle.
Squish them flat.
I top mine with 72% chocolate chips.

Bake 375 for 10 minutes on parchment covered pan.

A note about sweeteners. Maple syrup contains glucose, fructose and sucrose, which is a polysaccharide made up of equal parts glucose and fructose. Whether you use table sugar, brown sugar, honey, agave syrup or maple syrup makes little difference. They're all sugars; they all spike your blood sugar, they all lead to insulin resistance, and fructose turns to fat in your liver. I choose maple syrup for its flavor, not because it's "healthier".

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